Gluten Free

Gluten Free

PEANUT BUTTER SWIRL BROWNIES

Ingredients

  • 1/2 cup flour (use almond or coconut for a gluten free option)
  • 1 cup cocoa powder
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/4 sticks (10 TBSP) unsalted butter
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup peanut butter

Instructions

Preheat oven to 350 degrees.

  1. Grease the inside of a 9 x 13 baking pan. (Using a smaller pan will increase baking time).
  2. In a medium sized microwave safe bowl, melt the butter in the microwave.
  3. Add the eggs, sugar, salt, and vanilla to the melted butter, and stir until very well mixed.
  4. Next, add the cocoa powder and stir until completely smooth.
  5. Finally, stir in the flour until evenly combined, but do not over mix.
  6. Pour (I use the term loosely – this is thick!) the batter into the baking pan and spread it evenly.
  7. In a microwave safe vessel, melt the peanut butter for about 30 seconds, or until it will pour easily.
  8. Pour melted peanut butter over brownie batter and use a butter knife to swirl the peanut butter into the brownie batter.
  9. Bake for 45 – 50 minutes or until the edges of the brownie pull away from the pan.
  10. Cool completely before cutting.

CARAMEL MACCHIATO CUPCAKES WITH SALTED CARAMEL FILLING

The almonds and caramel sauce that are drizzled on top are honestly just for fun because I don’t think it’s possible to have too much caramel sauce. I love these when the weather’s too cool for iced coffee.

Ingredients

  • Cupcakes
  • 2/3 cup of your favorite gluten free flour mix (regular flour works if you’re not gluten free)
  • 2/3 cup cocoa powder (not dutch-process!!!)
  • 1 1/2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 6 tablespoons oil
  • 1 egg
  • 1/2 cup room temperature unsweetened coffee or espresso
  • 1 1/2 teaspoons vanilla extract
Salted Caramel Filling
  • 1 cup granulated sugar
  • 6 Tablespoons salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • Cream Cheese Frosting
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 Cup Slivered Almonds

Instructions

Cupcakes
    1. Preheat oven to 350ºF and put cupcake liners in a cupcake pan.
    2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
    3. In a large bowl, whisk together the sugar, oil, egg, espresso/coffee and vanilla until smooth.
    4. Fold the dry ingredients into the wet ingredients until evenly combined.
    5. Fill each cupcake liner 2/3 full.
    6. Bake in preheated oven for 15-18 minutes, until a toothpick inserted into the center comes out clean.
    7. Cool for 10 minutes in the cupcake pan, then transfer to a wire rack and cool completely before frosting.
Salted Caramel Filling
    1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly.
    2. Once sugar is melted, add the butter.
    3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
    4. Slowly add 1/2 cup of heavy cream while stirring.
    5. Allow the mixture to boil for 1 minute.
    6. Remove from heat and stir in 1 teaspoon of salt. The sauce will thicken as it cools.
    7. Allow the sauce to cool to room temperature before filling the cupcakes.
Cream Cheese Frosting
    1. Allow the butter and cream cheese to sit out and come to room temperature, or soften (but do NOT melt!) in the microwave.
    2. In a large bowl or stand mixer with the whisk attachment, combine the butter, vanilla, and cream cheese.
    3. Turn the mixer to low speed and slowly add the powdered sugar one cup at a time until smooth and creamy.
Cupcake Assembly
  1. Scoop out the centers of the cooled cupcakes.
  2. Fill the cupcakes with room temperature Salted Caramel Sauce.
  3. Frosting can be piped on in a decorative fashion or spread on with a butter knife.
  4. Top with slivered almonds if desired and drizzle salted caramel sauce on top.

ONE POT CREAMY BACON ROTINI BAKE

Are you using Yummly? Here’s why you should be!

Everyone at my house – all 5 of us – are eating a different ‘specialty’ diet. It’s crazy.  We have one person doing a doctor ordered low carb diet, one AIP Paleo, one gluten free & dairy free, one ethical vegan, and one toddler who thinks the main food groups are chocolate, ice cream, and popsicles. That’s why I’m thrilled to have found Yummly, and to be a publisher too! Recipes on Yummly can be filtered by ‘diets’ like low carb and Paleo and vegan and gluten free (and chocolate) or by ingredient, which makes feeding all of us so much easier.

It’s really easy to get started – just click on the orange Y share button at the top, bottom, or left side of any recipe and you’ll be prompted to make your very own recipe box where you can save all your favorites, and then search the Yummly site for whatever tickles your fancy. Don’t forget to check out my publisher page!

Doesn’t this cheesey bacon rotini look delicious? It’s so easy to make! Cook some rotini according to package directions – use a gluten free pasta and this is a gluten free dish. While the pasta is cooking, make the cheese sauce in the blender. Drain the cooked pasta and put it in a large pan or a casserole dish, and then pour the cheese sauce over the top of the pasta.

Ingredients

  • 1 pound of Rotini
  • 1 pint of fat free cottage cheese
  • 8 slices of mozzarella cheese
  • 8 slices of bacon
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 4 1/2 cups water or broth

Instructions

  1. Dump 1 pint of cottage cheese, salt, and garlic powder into a blender or food processor and pulse until smooth and creamy. Taste and add more salt and garlic powder to taste. Set aside.
  2. Fry bacon over medium heat in an oven safe large pan until crispy, crumble and set aside.
  3. Preheat oven to 350 degrees.
  4. Drain the bacon fat from the pan, and then add 4 1/2 cups of water and 1 pound of uncooked rotini to the pan. Place over high heat and stir like crazy until all the water is absorbed – if you stop stirring the rotini will stick to the pan!
  5. Remove the pan from heat.
  6. Pour cottage cheese mixture over the rotini and stir until the rotini is evenly coated.
  7. Layer mozzarella slices over the top of the rotini mixture.
  8. Evenly sprinkle the crumbled bacon on top of the mozzarella.
  9. Bake at 350 until mozzarella has melted.
  10. Serve immediately and enjoy!